Zucchini Chips

With an abundance of zucchini this time of year it is always great to come up with new ways to use it up.  There is only so much zucchini bread you can make before getting tired of baking- Especially when you don’t have air conditioning and it’s 90 degrees outside.

These were so easy to make,  I sliced a zucchini really thin using a mandolin, but you could use a food processor or the old fashioned way.  I used the thickness of about a quarter, pretty thin.   A lot of recipes suggest coating the chip with oil and seasonings,  but I find that the chips get soggy and don’t last if you use oil.   Chef Tony Meyers that I work with, suggested that I use water instead.  So I made a solution with a little water, garlic powder, paprika, salt and a dash of vinegar (I love sea salt and vinegar chips).   One thing to keep in mind is that as the chips dehydrate they shrink and the flavors concentrate so don’t go to heavy on the salt.  You only need enough solution coat the slices with.

I use a dehydrator but you could use the oven.  Coat the dehydrator racks with a little oil to keep the chips from sticking,  I just put some olive oil on a paper towel and whip the racks with it.   Layer the zucchini on the racks and dehydrate at about 135 degrees until they are crispy and break in half easily.  Store them in an airtight container if you don’t eat them all first!